What's so sexy about Eggplant? Ah, ah, now, now, now.....I can hear your mind going wild....good.... try this recipe and you'll be hooked on this smooth, sultry, silky Baba Ghanoush.
Baba Ghanoush (Roasted Eggplant Dip)
2 medium/large eggplant
2 tblspns Tahini (a sesame seed sauce found in the ethnic food department)
1-2 cloves Garlic, chopped
1 tblspn freshly squeezed Lemon Juice
1/2 tsp (or less) salt (optional)
3 tblspns best quality EVOO
1 tblspn finely chopped fresh Parsley
Preheat oven to 400.
Cut eggplant in half lengthwise. Place in baking dish or baking sheet. Pierce several times with fork. Drizzle or brush with 1 tblspn olive oil on top of eggplant. Roast 45-50 minutes until soft and slightly brown. Remove from oven and allow to cool (about 15 minutes).
Scoop out eggplant flesh and place in food processor. Add tahini, garlic, lemon juice, 1 tblspn Olive Oil, and salt. Puree/pulse until smooth.
Transfer to shallow serving bowl and garnish with 1 tblspn olive oil and parsley.
Serve with pita (cut in triangles) and/or crudités for dipping.